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Dips for Cinco de Mayo: Pico de Gallo recipe

Posted by Jenny Lewis Categories: Appetizers, Side Dishes, Snacks, Holiday Cooking, Recipes, Condiments, Vegan, Vegetables, Vegetarian,

Pico de Gallo recipe

Pico de gallo, spanish for “rooster’s beak,” is a great fresh condiment that is made from fresh ingredients and a little fruit juice. It’s also quick to make, and fits into an celebration.

Ingredients:

  • 2 large tomatoes, seeded and chopped
  • 1/2 to a whole small onion
  • 1 or 2 seeded chopped jalapeño peppers
  • Chopped cilantro to taste
  • Lime juice to taste
  • Salt to taste

Preparation:
Put the tomatoes, onion, and peppers into a bowl. Add the cilantro and stir to combine. Sprinkle the lime juice and salt on top and stir again. Done!

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Dips for Cinco de Mayo: Chorizo con Queso recipe

Posted by Jenny Lewis Categories: Appetizers, Side Dishes, Snacks, Holiday Cooking, Recipes, Beef, Condiments, Meat, Pork, Vegetarian,

chorizo-c-quesoContinuing with the for , Chorizo con Queso is a classic.

Ingredients:

  • 1/2 pound spicy chorizo
  • 1/2 cup chicken broth
  • 1/2 small can diced green chiles
  • 1 can diced tomatoes, drained
  • 1/2 small onion, diced
  • 2 cloves of garlic, minced
  • 2 cups cheddar
  • 1 cup Monterey jack
  • 1/4 cup milk (if desired)

Preparation:
Squeeze the chorizo out of its casing and fry on medium in a shallow pan. Once it’s done, remove it with a slotted spoon and set aside to drain, retaining as much of the rendered fat in the pan as possible. Pour the chicken broth into the pan to deglaze it - scrape the browned bits from the bottom. Add the chiles, tomatoes, onion and garlic and heat until bubbling. Add the chorizo back to the pan and stir until well incorporated. Add the cheese and stir until melted. If the dip is too thick for your taste, add the milk. Serve hot with chips or warmed tortillas.

PS - if you’re feeling crazy, you could always deglaze the pan with tequila instead of chicken broth for an extra kick of Mexican flavor.

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Dips for Cinco de Mayo: Basic Guacamole recipe

Posted by Jenny Lewis Categories: Appetizers, Side Dishes, Snacks, Holiday Cooking, Recipes, Condiments, Vegetarian,

Basic guacamoleDips are a tasty way to get a party started. Today I have three dips for that taste great with veggies, chips, or warmed tortillas. Classic, customizable guacamole is a cool foil to a hot chorizo con queso dip, and pico de gallo is chunkier than a traditional salsa but still packs a ton of flavor. Also, it’s so incredibly simple that once the ingredients are chopped, you’re pretty much done with the entire thing. Let’s start with the guacamole:

Ingredients:

  • 2 ripe avocados
  • 1 Tablespoon lime juice
  • 1 teaspoon salt
  • 2 tablespoons chopped cilantro

Preparation:
Scoop the flesh from the avocados into a bowl. Add the lime juice, salt and cilantro. Mash until creamy.

This is the most basic of recipes for guacamole, and there are plenty of ways to add to it. If you’re feeling a little kicky, add some pico de gallo or a little bit of salsa. Add more cilantro if you feel like it, or don’t add any at all. Maybe sprinkle some cumin on top or add some ancho chiles. The guac possibilities are literally endless.

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Sausage Ball Recipe

Posted by Jenny Lewis Categories: Appetizers, Snacks, Recipes, Beef, Pork, Baking,

sausage balls

These Sausage Ball appetizers are great for entertaining. They come together quickly, freeze well, and can be baked up in a snap.

Ingredients:

  • 3 cups baking mix (I use Bisquick)
  • 2 cups shredded cheddar cheese
  • 1 pound ground sausage (any kind), uncooked

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